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Duck à l'orange
Duck à l'orange

Duck à l'orange

Preparation 10 minutes
Cooking time 1 hour
Servings 4


  • 1 whole duck, about 2 kg (4 1/2 lb)
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 1 orange, halved
  • 30 ml (2 tbsp) sugar
  • 30 ml (2 tbsp) distilled vinegar
  • Juice of 2 oranges
  • 600 ml (2 1/2 cups) veal stock
  • 60 ml (1/4 cup) Grand Marnier or Curaçao
  • 15 ml (1 tbsp) corn starch
  • Zest of 2 oranges, blanched


  1. Preheat the oven to 180°C (350°F).
  2. Brush the duck with oil.
  3. Season both the inside and outside of the duck.
  4. Insert a half orange into the cavity.
  5. Cook in the oven for about 2 hours or until the internal temperature between the the thigh and the drumstick indicates 80°C (180°F).
  6. About 15 minutes before the end of the cooking, slice the other half of the orange and garnish the top of the duck with these slices.
  7. Meanwhile, in a saucepan, heat the sugar and vinegar over medium heat.
  8. Watch carefully as it simmers, without stirring, until the syrup turns into a nice amber colour.
  9. Add the orange juice, the veal stock and the Grand Marnier.
  10. Let the sauce slightly reduce for about 15 minutes.
  11. Dissolve the cornstarch in a bit of lukewarm water.
  12. Add the zest.
  13. Keep warm.
  14. Remove the duck from the oven and set aside to rest for 5 to 10 minutes.
  15. Serve with steamed carrots and glazed turnips.
Availability in stores